Description
Savor the rich, spicy essence of Mexican Birria, a soul-warming dish that blends tender braised meat with bold, complex flavors. Succulent beef slow-cooked in a deeply aromatic chile sauce promises a culinary journey you’ll want to explore again and again.
Ingredients
Scale
Main Proteins:
- 3.5 pounds lamb shoulder (or substitute beef shank or chuck roast)
Dried Chiles and Spices:
- 5 ancho peppers (stems and seeds removed)
- 5 guajillo peppers (stems and seeds removed)
- 2–3 chiles de árbol (optional, for spicier flavor)
- 1 tablespoon dried Mexican oregano
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- 1 tablespoon sea salt (or to taste)
Other Ingredients:
- 1 tablespoon olive oil
- 1 large white onion (chopped)
- 3 large tomatoes (chopped)
- 2 large roasted tomatoes (chopped)
- 5 cloves garlic (chopped)
- 1/2 cup apple cider vinegar
- 4 cups beef stock (divided)
Instructions
- Ignite a skillet over medium heat and delicately toast ancho, guajillo, and optional chiles de árbol for 1-2 minutes per side until their skins develop a rich, darkened hue. Transfer roasted chilies to a spacious bowl and submerge completely with scalding water, allowing them to rehydrate for 20 minutes.
- Utilize the identical skillet, drizzling olive oil and sautéing chopped onion and tomatoes for 5 minutes until they soften. Introduce minced garlic and continue cooking for an additional minute, stirring consistently.
- Transfer the sautéed vegetables to a food processor. Incorporate softened chilies, reserved soaking liquid, seasonings (oregano, salt, cinnamon, cumin, ginger, black pepper), apple cider vinegar, and beef stock. Blend thoroughly until achieving a silky, uniform consistency. Optional: strain through a fine sieve for an ultra-smooth sauce.
- Segment lamb or beef into substantial chunks. Thoroughly massage the prepared birria sauce into the meat, ensuring complete coverage. Refrigerate and marinate for minimum 2 hours, ideally overnight to intensify flavor profiles.
- Combine marinated meat with its accompanying sauce in a large pot. Incorporate roasted tomatoes and remaining beef stock. Simmer covered at medium heat for 3 hours, monitoring until meat becomes effortlessly shreddable. Adjust liquid consistency by adding reserved chili liquid or additional stock if necessary.
- For a traditional presentation, ladle the rich, tender birria into serving bowls, accompanied by its deeply flavored consomé.
- Alternative serving method: Shred meat meticulously and nestle within warm tortillas, presenting the consomé separately for dipping pleasure.
Notes
- Choose tender cuts like lamb shoulder or beef chuck for maximum flavor and tenderness during slow cooking.
- Toast chiles carefully to release deep, smoky flavors without burning, which can create bitter undertones.
- Reserve chile soaking liquid as a secret weapon for adding extra depth and complexity to the consomé if needed.
- Consider making a larger batch and freezing portions, as birria tastes even better after flavors meld overnight.
- Prep Time: 2 hours 30 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg